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Yield
Serves : 8 First-Course Servings

How to Make It

Step 1    

Preheat the oven to 500°. Melt the butter in a medium skillet. Add the garlic and shallot and cook over low heat until softened, 5 minutes. Transfer to a bowl and let cool. Stir in the mustard. Add the bread crumbs and thyme, season with salt and pepper and toss well.

Step 2    

In a medium saucepan, bring the wine to a boil with the bay leaves. Add the mussels, cover and cook over high heat until they open, 1 to 2 minutes. Transfer to a bowl; strain the cooking liquid into a cup and add a pinch of salt. Set the mussels on the half shell on a baking sheet; discard the empty mussel shells.

Step 3    

Set the clams on the half shell on a baking sheet. Put a shrimp in each of the empty clam shells and arrange on a baking sheet. Spoon 1/4 teaspoon of the mussel liquid over each mussel, clam and shrimp to moisten them. Mound 2 teaspoons of the bread crumbs on the seafood in each shell.

Step 4    

Position 2 sheets of shellfish on a rack in the upper third of the oven and bake for 5 minutes, or until browned. Repeat with the third sheet. Serve.

Step 5    

Variation Spread the steamed mussels and raw clams and shrimp in a large gratin dish. Sprinkle with the seasoned bread crumbs and bake at 500° until browned. Toss with cooked linguine, olive oil and some of the mussel liquid.

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